Coconut Custard Pie

Coconut Custard Pie is a delightfully creamy pie that’s filled with a luscious custard and topped with shredded coconut. It’s not heavy or overly sweet either.

I think it’s a perfect springtime or Easter dessert, and if you’re not a coconut fan, feel free to omit it. It will still be undeniably delicious! If you’re looking for a light & airy dessert that’s not overly sweet, you’ve come to the right place. When you make a silky custard and pair it with a buttery pie crust and a sprinkling of coconut, you get the perfect pie. The addition of coconut just sends it over the top. I’ve really been in the mood for Spring to arrive and this dreamy pie reminds me of Spring & Easter. Not a fan of coconut? Don’t worry, it’s still delicious without it.

Kitchen Equipment Needed

• 9-inch pie plate
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Baking sheet
• Aluminum foil

Ingredients

• 1 pre-made pie crust (or homemade if preferred)
• 3 large eggs
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted and cooled
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup sweetened shredded coconut

Directions

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
   • Place the pie crust in the pie plate and crimp the edges as desired. Set aside.
2. Prepare the Custard Filling:
   • In a large mixing bowl, whisk together the eggs and sugar until well combined.
   • Add the melted butter, milk, heavy cream, vanilla extract, and salt. Whisk until smooth.
   • Stir in the shredded coconut.
3. Assemble the Pie:
   • Pour the custard mixture into the prepared pie crust.
4. Bake:
   • Place the pie plate on a baking sheet to catch any potential spills.
   • Bake in the preheated oven for 45-50 minutes, or until the custard is set and the top is golden brown.
   • If the crust begins to brown too quickly, cover the edges with aluminum foil.
5. Cool:
   • Allow the pie to cool completely on a wire rack.
   • Once cooled, refrigerate for at least 2 hours before serving.

Prep Time:

20 minutes

Cook Time:

45-50 minutes

Total Time:

1 hour 10 minutes

Nutrition (per serving, based on 8 servings):

• Calories: 380
• Total Fat: 24g
• Saturated Fat: 15g
• Cholesterol: 140mg
• Sodium: 170mg
• Total Carbohydrate: 36g
• Dietary Fiber: 1g
• Sugars: 25g
• Protein: 5g

Enjoy this Coconut Custard Pie as a light and airy dessert that’s perfect for any occasion, bringing a touch of springtime to your table!